Pasta with fresh vegetables & chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 221.9
- Total Fat: 7.8 g
- Cholesterol: 48.4 mg
- Sodium: 375.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.5 g
- Protein: 15.3 g
View full nutritional breakdown of Pasta with fresh vegetables & chicken calories by ingredient
Introduction
Seasonal fresh vegetables Seasonal fresh vegetablesNumber of Servings: 6
Ingredients
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fresh vegetables: I always use bell peppers, broccoli, carrots and onions, and add in seasonal veggies - tomatoes, celery, peas, etc. Added with cooked pasta and grilled chicken, top with fresh mozzerella boccacini and parm cheese - yum
Directions
Start pot of water to boil for pasta. When ready, add pasta, cook as directed.
Cut veggies into small (diced) pieces. Spray skillet with olive oil cooking spray, heat, and add veggies. Once veggies start cooking, add 1-2 cloves garlic, salt & pepper to taste. Cook until desired softness. *if using tomatoes, do not add until just before ready to serve.
Season chicken breast with drizzle EVOO and salt & pepper; grill until cooked. Dice into small pieces. Add to veggie mix. Drain pasta, add to veggies.
Just before ready to serve, add fress mozzarella cheese, and sprinkle with parm cheese.
Buon appetito.
Number of Servings: 6
Recipe submitted by SparkPeople user TKCAPO.
Cut veggies into small (diced) pieces. Spray skillet with olive oil cooking spray, heat, and add veggies. Once veggies start cooking, add 1-2 cloves garlic, salt & pepper to taste. Cook until desired softness. *if using tomatoes, do not add until just before ready to serve.
Season chicken breast with drizzle EVOO and salt & pepper; grill until cooked. Dice into small pieces. Add to veggie mix. Drain pasta, add to veggies.
Just before ready to serve, add fress mozzarella cheese, and sprinkle with parm cheese.
Buon appetito.
Number of Servings: 6
Recipe submitted by SparkPeople user TKCAPO.